Shio musubi with tofu miso soup

Name: Shio musubi with tofu miso soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 180 g Japanese short-grain rice, dry; 2 g Salt; 6 g Dried nori seaweed; 720 g Water; 6 g Dried kombu; 4 g Dried wakame; 200 g Tofu; 40 g White miso paste; 20 g Spring onion

Plain salted nori-wrapped rice balls served with a small bowl of kombu, tofu and wakame miso soup.

Estimated total time: 25 minutes2 portionsAbout 460 kcal per portion

Shio musubi rice balls — representative dish photograph — Photo: 些細な日常 (Nagahitoyuki) · CC BY-SA 4.0 · Photo source. The photograph shows three nori-wrapped rice balls with unknown fillings; the measured recipe makes four plain salted balls and serves tofu miso soup, which is not pictured.

Ingredients for 2 portions

180 g Japanese short-grain rice, dry
2 g Salt
6 g Dried nori seaweed
720 g Water
6 g Dried kombu
4 g Dried wakame
200 g Tofu
40 g White miso paste
20 g Spring onion

Method

Cook the listed 180 g dry Japanese short-grain rice with about 220 g of the measured water ahead of time; it should yield roughly 400 g cooked rice. Cooking takes another 25–35 minutes before this 25-minute assembly window. Handle cooked rice safely and, if chilled, reheat until steaming hot before cooling only until comfortable to touch. Cut 6 g nori into four strips, dice 200 g tofu and slice 20 g spring onion.
Warm the remaining 500 g water with 6 g plain dried kombu just below a boil for about 10 minutes; remove the kombu before the liquid boils. Add 4 g dried wakame and the tofu, and heat gently until the tofu is hot and the seaweed has expanded. The kombu is discarded after infusing but conservatively included in the energy estimate.
Take the pan off the heat. Dissolve 40 g white miso in a ladle of warm broth and return it to the pan without boiling. Check the miso label: it must contain no bonito, fish stock or other animal ingredients for a vegan meal. Divide into two bowls and scatter over the spring onion.
Mix the 2 g salt through the cooked warm rice. With clean hands lightly dampened with water, or with clean food wrap, divide it into four portions and shape each gently into a triangle; avoid crushing the grains. Wrap each with a nori strip and serve two rice balls with one bowl of soup per person. Eat freshly made; do not leave cooked rice at room temperature.

The salted rice-ball method follows the Japan Rice and Rice Industry Export Promotion Association’s shio-musubi recipe (https://myjapanrice.com/recipe/rice-ball/). The accompanying tofu-wakame soup follows the vegan kombu-dashi method from Just One Cookbook (https://www.justonecookbook.com/vegan-miso-soup/), scaled as a light meal. The photograph shows only three rice balls of unknown filling and no soup. Use plain animal-free miso; ordinary dashi can contain fish. Japanese short-grain rice is required for the balls to hold; the 25-minute estimate assumes it has been cooked ahead and excludes that 25–35-minute step. Dry rice weight is counted in the energy estimate, along with the infused kombu.

塩むすびと豆腐味噌汁

Allergens and ingredient checks

Listed allergens: soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Japan Rice — Shio-musubi rice balls

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